An introduction

Thai food is currently enjoying an international vogue. There are numerous Thai restaurants all over the world in places like as Los Angeles, Tokyo , New York, Paris and many others. The following are some essential herbs and spices used in Thai cooking. The proper combination of all these ingredients is regarded as a big art in Thailand, one that requires both skill and time. The preparation of a single sauce can take hours of grinding, tasting and delicate adjustment until the exact balance of flavors is archived. Only then, can the true glory of Thai cooking be fully appreciated.

Basil (horapha, kaphrao, maenglak)
Horapha, kaphrao, maenglak are varities of sweet basil. Horapha is used here as a vegetable and for flavoring. Fresh leaves can be chewed as a breath freshener. Kaphrao leaves are narrower and often tinged with reddish purple. It releases its aroma and flavor only when cooked and is used with fish, beef and chicken.

Maenglak leaves are slightly hairy and paler green than horapha. It is sometimes called lemon-scented basil but definitely has a peppery taste when chewed; it is used as a vegetable and for flavoring.

These all kind of herbs and spices are fresh preparing in our Little Thai Princess that we offer very best food for our customer. .